1. Add garlic, chili sambal (or Tabasco sauce) and olive oil. Let shrimp marinate 1-2 hours. 2. Take halved avocados, season with salt and pepper. Place on grill skin side up. 3. Grill for 2 minutes. Turn 45 degrees for nice hatch marks. Reserve. 4. On the same grill add shrimp. Cook 2-3 minutes each side until cooked through. 5. To assemble: In a bowl add cherries, picked cilantro, olive oil, salt and pepper and lime juice. Add sliced grilled avocado and jicama (or cherry tomatoes). Give a light toss and plate. Place cooked shrimp on top.